A fragrant and flavorful vegan version of the classic biryani made with mixed vegetables and aromatic spices, cooked quickly in a pressure cooker.
Ingredients: 2 cups basmati rice, rinsed and soaked for 30 minutes. 1 cup mixed vegetables carrots, peas, cauliflower, beans. 1 onion, thinly sliced. 2 tomatoes, chopped. 4 cloves garlic, minced. 1-inch ginger, grated. 2 green chilies, slit. 1/4 cup mint leaves, chopped. 1/4 cup coriander leaves, chopped. 1/4 cup cashews. 1/4 cup raisins. 2 tablespoons vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon garam masala. 1/2 teaspoon turmeric powder. 1 teaspoon chili powder. 1 teaspoon coriander powder. Salt, to taste. 2 cups water.
Instructions: Put oil in the pressure cooker and heat it over medium-low heat. Put in the cumin seeds and let them pop. Cut up some onions, garlic, ginger, and green chilies and add them. Cook the onions until they turn golden brown. Put in the tomatoes and cook them until they get soft. Mix in the cashews, raisins, mint leaves, coriander leaves, and all the spices. Mix well. Take the rice out of the water and put it in the cooker. Set aside for two minutes. Add water and salt to taste. Stir slowly. Put the lid back on and set the pressure to high for 5 minutes. Let the pressure go away on its own. With a fork, fluff the biryani after taking the lid off. Serve hot with vegan raita or pickle on the side and more coriander leaves on top.
Prep Time: 30 minutes
Cook Time: 20 minutes
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